Lisa S, Kabir M, Rahman M, Rahman S. Qualitative changes of different vegetable oils during repeated deep frying. Bangladesh J. Sci. Ind. Res. [Internet]. 2022 Mar. 30 [cited 2024 Dec. 22];57(1):49-60. Available from: https://banglajol.info/index.php/BJSIR/article/view/58900